If you’re searching for a way to satisfy your cinnamon roll cravings while still getting a protein boost, these Cinnamon Roll Protein Crepes are going to be your new breakfast obsession! Each tender, lightly sweet crepe wraps up a creamy cinnamon-yogurt center, then gets a gooey drizzle of cream cheese glaze for full cinnamon roll vibes. This recipe brings together breakfast and dessert in one protein-packed bite, perfect for lazy weekends, meal prep, or whenever you want to start your day feeling genuinely spoiled—without any guilt.
Ingredients You’ll Need
Ingredients You’ll Need
These Cinnamon Roll Protein Crepes come together with an all-star lineup of simple ingredients, each playing a key role in flavor, texture, and irresistible aroma. You’ll appreciate how every component makes a difference—there’s nothing extra, just essentials that truly shine.
- Vanilla protein powder: This is the star for boosting the protein content and adds a gentle vanilla backdrop to the crepe batter.
- Oat flour: Gives the crepes their tender, pliable texture and subtle nuttiness that makes them feel wholesome.
- Coconut flour: Soaks up some moisture for a slightly thicker crepe and offers a hint of natural sweetness.
- Cinnamon: Essential for that signature cinnamon roll flavor and warm, inviting aroma.
- Baking powder: Adds just the right amount of lift for light, delicate crepes.
- Salt: A pinch brings all the flavors together and keeps the crepes from tasting flat.
- Unsweetened almond milk: Keeps things light and dairy-free while blending the batter to crepe consistency.
- Egg: Binds everything together and ensures the crepes are flexible enough to roll.
- Vanilla extract: Adds that nostalgic bakery scent and rounds out the sweetness.
- Coconut oil or butter (for greasing): Prevents sticking and adds luscious flavor to every bite.
- Greek yogurt: Creamy, tangy, and high-protein, it’s the perfect base for the cinnamon roll-inspired filling.
- Maple syrup: Natural sweetness for the filling, keeping it just sweet enough.
- Cinnamon (for filling): Doubles down on that cozy cinnamon roll experience right inside the crepe.
- Optional cream cheese glaze (cream cheese, powdered sugar, milk): For that classic swirl of indulgence—just like your favorite cinnamon roll!
How to Make Cinnamon Roll Protein Crepes
Step 1: Mix the Dry Ingredients
Start by combining your vanilla protein powder, oat flour, coconut flour, cinnamon, baking powder, and a pinch of salt in a mixing bowl. This foundation ensures every bite is deliciously soft, with a subtle cinnamon swirl in the background. Give everything a quick whisk — you want to be sure the leavening is distributed for perfectly fluffy crepes.
Step 2: Whisk in the Wet Ingredients
Add in the almond milk, egg, and vanilla extract. Whisk until you have a silky-smooth batter with no lumps. This is your chance to check for consistency: the batter should be pourable but not too runny. If it feels a little thick, splash in another tablespoon of almond milk. Let it rest for 5 minutes so the coconut flour can work its thickening magic—this step guarantees your Cinnamon Roll Protein Crepes flip like a dream!
Step 3: Cook the Crepes
Preheat a non-stick skillet over medium heat and lightly grease it with coconut oil or butter. Pour about 1/4 cup of batter into the pan, immediately swirling to spread it thin and even. Cook for 1 to 2 minutes until the edges lift easily and the surface looks set, then flip with a spatula. Cook the other side for another 30 seconds. Repeat with the rest of the batter, re-greasing the pan as needed. You’ll have a stack of golden, protein-rich crepes ready in no time!
Step 4: Make the Filling
In a small bowl, stir together the Greek yogurt, maple syrup, and cinnamon. This creamy, sweet-tart filling is what gives that unmistakable cinnamon roll flavor, packed with protein too! Taste and adjust the cinnamon or sweetness to your preference.
Step 5: Fill and Roll
Spread the cinnamon-yogurt filling over one side of each crepe, then gently roll them up into neat spirals. This is where that beautiful cinnamon ribbon effect comes in! Place them seam-side down so they hold their shape while you finish the rest.
Step 6: Optional Cream Cheese Glaze
If you want the ultimate cinnamon roll effect, whisk together the cream cheese, powdered sugar, and just enough milk to make a drizzly glaze. Drizzle generously over your crepes! Not only does it look amazing, it seriously amps up the indulgence factor.
How to Serve Cinnamon Roll Protein Crepes
Garnishes
Top these crepes with a flurry of powdered sugar, an extra sprinkle of cinnamon, or crunchy chopped pecans for that irresistible bakery-style finish. A fresh dollop of Greek yogurt or an extra drizzle of maple syrup never hurts either—this is your chance to make your Cinnamon Roll Protein Crepes pop on the plate!
Side Dishes
Pair your crepes with a hot mug of coffee or a chai latte, some crisp apple slices, or a side of fresh berries for brightness and contrast. They also work wonderfully with a handful of toasted nuts or even a simple fruit salad for a brunch spread that feels both balanced and decadent.
Creative Ways to Present
Try stacking the rolled crepes like cinnamon roll “pinwheels” and cutting them crosswise for fun bites, or serve them laid flat and drizzled with glaze for a dramatic effect. For gatherings, set up a build-your-own crepe station with a variety of fillings—think almond butter, jam, or seasonal fruits—alongside the classic cinnamon filling for the ultimate Cinnamon Roll Protein Crepes party!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover crepes, no worries—they keep well! Stack cooled, unglazed crepes in an airtight container with parchment between each to prevent sticking. Store any extra filling in a separate airtight container and refrigerate both for up to 3 days.
Freezing
Cinnamon Roll Protein Crepes freeze beautifully. Place cooked, cooled crepes (without filling) in a zip-top freezer bag with parchment or waxed paper between them. Freeze for up to 2 months. Thaw crepes overnight in the refrigerator before reheating and filling as desired.
Reheating
To reheat, simply warm the crepes in a dry non-stick pan over low heat for 30 seconds per side, or microwave briefly with a damp paper towel. Avoid overheating so they stay tender—not rubbery. Add the filling and glaze right before serving for best texture and taste.
FAQs
Can I use a different protein powder for these Cinnamon Roll Protein Crepes?
Absolutely! Any flavorless or vanilla plant-based or whey protein works well; just be mindful that different powders may require slightly more or less liquid to achieve the perfect batter consistency. Adjust with splashes of almond milk as needed.
How can I make these crepes gluten-free?
These Cinnamon Roll Protein Crepes are already naturally gluten-free, thanks to the oat and coconut flours. Just double-check your protein powder to confirm it’s certified gluten-free if that’s a concern.
Can I make the batter ahead of time?
Definitely! Whip up the batter the night before and refrigerate. The batter may thicken as it sits (thanks, coconut flour!), so give it a quick stir and thin with a touch of almond milk if necessary before cooking.
Is there a dairy-free option for the filling and glaze?
Yes! Swap the Greek yogurt and cream cheese for your favorite plant-based alternatives—just make sure they’re unsweetened or lightly sweetened so you maintain the flavors of the Cinnamon Roll Protein Crepes.
What if I don’t have oat flour?
No problem! You can blend rolled oats in a blender until fine, or substitute with a gluten-free flour blend or even additional coconut flour. Just note that extra coconut flour soaks up more liquid, so add it gradually and adjust the milk as you mix.
Final Thoughts
These Cinnamon Roll Protein Crepes are a breakfast dream come true—warm, soft, and packed with cinnamon roll flavor in every healthy, protein-rich bite. Give this recipe a try the next time you want something special but secretly nourishing and let your mornings feel like a celebration!
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Cinnamon Roll Protein Crepes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 crepes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a guilt-free treat with these Cinnamon Roll Protein Crepes. Packed with protein and bursting with cinnamon flavor, these crepes are perfect for a satisfying breakfast or a wholesome snack.
Ingredients
Batter:
- 1 scoop vanilla protein powder
- 1/4 cup oat flour
- 1 tablespoon coconut flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- Pinch of salt
- 3/4 cup unsweetened almond milk
- 1 large egg
- 1/2 teaspoon vanilla extract
For Cooking:
- Coconut oil or butter for greasing the pan
Filling:
- 2 tablespoons Greek yogurt
- 1 teaspoon maple syrup
- 1/4 teaspoon cinnamon
Optional Cream Cheese Glaze:
- 2 tablespoons cream cheese
- 1 tablespoon powdered sugar
- 1–2 teaspoons milk
Instructions
- Batter Preparation: In a mixing bowl, whisk together protein powder, oat flour, coconut flour, cinnamon, baking powder, and salt. Add almond milk, egg, and vanilla extract. Whisk until smooth and let the batter rest for 5 minutes to thicken slightly.
- Cooking: Heat a non-stick skillet over medium heat, grease with coconut oil or butter. Pour 1/4 cup of batter into the pan, swirling to spread thin. Cook for 1-2 minutes until edges lift easily, then flip and cook another 30 seconds. Repeat with remaining batter.
- Filling and Rolling: Mix Greek yogurt, maple syrup, and cinnamon in a bowl. Spread the filling over each crepe and roll tightly.
- Cream Cheese Glaze: If desired, make a glaze by mixing cream cheese, powdered sugar, and milk until smooth. Drizzle over crepes before serving.
Notes
- For a dairy-free version, use plant-based yogurt and cream cheese alternative.
- You can prep the batter ahead of time and refrigerate overnight.
Nutrition
- Serving Size: 1 crepe
- Calories: 165
- Sugar: 4g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 55mg
